Pork Loin Chops on the Bone in a Skillet
Juicy and aromatic meat just like in a restaurant! Cooking pork loin on the bone at home to make it unbelievably delicious is actually quite simple! The key is the marinade - mustard, soy sauce, and oil soften the meat and infuse it with an irresistible aroma.
Updated : 14 November, 2025
Easy
More than 1 hour.
Ingredients
700 grams
Pork loin
70 milliliters
Soy sauce
30 milliliters
Vegetable oil
2 tablespoon
Ready-made mustard
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use pre-sliced pork loin chops or buy a whole piece and cut it between the bones yourself. I marinated two fairly large pieces weighing about 12 oz (350 g) each, but this amount of marinade is enough for 3 or more chops if they’re smaller.
Step 2
First, prepare the marinade. In a bowl, mix mustard, soy sauce, vegetable oil, and pepper. I usually don’t add salt to marinades with soy sauce - it’s already salty enough. But if you prefer, add just a pinch, otherwise it might turn out too salty. You can also add your favorite spices - pork seasoning, dried garlic, etc.
Step 3
Rinse and pat dry the pork chops. If you don’t like meat on the bone, you can remove the bone or replace the chops with boneless pork loin.
Step 4
Place the pork in a bowl and coat evenly with the marinade on all sides. Let it marinate for 1½ hours at room temperature, or overnight in the refrigerator. The longer it marinates, the juicier and more flavorful it will be. You can skip the marinade altogether by just seasoning the meat with salt and pepper, brushing with oil, and frying on a dry skillet - but the marinade makes it much tastier.
Step 5
Heat a dry skillet well and sear the pork chops over high heat for 5-8 minutes on one side until golden brown, depending on desired doneness.
Step 6
Flip the chops and cook for another 5-8 minutes.
Step 7
My chops were quite large, so I fried them separately. I grilled the first one on a grill pan and the second on a regular nonstick skillet to compare - both turned out equally delicious, though the grill pan gave a beautiful seared pattern. While the second chop cooked, I covered the first with foil. It’s best to fry them at the same time.
Step 8
Transfer the hot meat to a plate and cover with foil. Let it rest for 5-7 minutes so the juices distribute evenly inside.
Step 9
Both chops turned out equally tasty, but the one cooked on the grill pan looked prettier. Bon appétit!
Author note
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